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Page Tjvo
THE BISBEE DAILY REVIEW
Saturday Morning, November 26, 1921
Connecting the Housewife with Today's Market
MWlFtFll MARKET PA GE
Hoppe Is Anxious
For Return Match
With 'Young' Jake
CHICAGO. Nov. 25. Will
Hoppe, who recently lost the world's
18.2 lialk-line billiard championship
to "Young Jake" Sehaefer after hold
ins it for 16 years, today challenged
the new champion to a return match
and posted a $ 250, guarantee for ap
pearance. .
Under the condition ci the receut
tournament in which Scljaefer was
victor, he does not have to defend
his title, until. March 15. an.:
:t is believed that he will do nothins
t-ut exhibition work, until that date.
Just Received
Spitzenberg Apples
WAGNER
APPLES
SWEET CIDER
We have a full line of
Vegetables
Yours .for the fullest
co-operation
Paidfic Co-Operative
League Grocery
(Warren District Branch)
Opposite Depot
WeSen5iaNNRS
th highest gracU Macaroni
Spaghetti, Egg NoodUa and
ethar Macaroni Product.
HINTS TO YOUNG COOKS
Taken by permission from the copyrighted cookbook, "A Modern
Manual of Cooking." Send the- coupon for a free copy.
HOW TO TELL FRESH FISH
1
Buy Them by the Box
JONATHANS
WINESAP
ARKANSAS BLACK
v DELICIOUS
SPITZENBERGER
BELLEFLEURS ,
SUNBLEST
Cold Weather
and Pork Chops
go hand in hand
I 'oris Chops, OA
per lb. .... JUC
Turk Steaks.
pgr lb 0 C
I'ork Shoulder Iloasts, on
per lb L)C
I'ork iAjin or Leg t)'7nn
Roast. mt lb I 2C
Frsh Side Pork, )Ct
per lb UC
ARIZONA
PACKING CO.
Fish in good condition usually is
firm and elastic to the touch, with
eyes bright and prominent, and gills
fresh and rosy. If the fish is flabby
with sunken eyes, it either is stale
or out of condition.
SALMON should have a small
head and tail, full thick shoulders,
clean silvery scales, and flesh ' of a
rich yellowish pink. When quite
fresh there is a creamy curd between
the flakes, which are stiff and hard;
but if kept this melts, sottening ne
flesh and rendering it richer, but at
the same time less digestible.
TROUT, in spite of the difference
in size, may be judged by the same
rules as salmon. However, it will
not bear keeping, as it deteriorates
rapidly.
COD, unlike salmon, should have a
large head and thick shoulders; the
flesh should be wfiite and clear and
separate easily into large flakes; the
skin should be clean and silvery.
Most people consider that cod im
proves when salted slightly and kept
for a day or two.
1JEURINGS must be absolutely
fresh to be good, and when In tut:
state their scales shine like silver.
If kept over long their eyes become
suffused with blood.
MACKEREL, also must be quite
fresh. They never should be boustiu j
if either out of condition or out of j
season. If fresh, they are particular-1
ly beautiful fish, their backs of an j
Videsfcent blue reen barred wiftU j
black, and their bellies pearly white I
SMELTS should be stiff and sil
very, with a delicate perfume faintly
suggestive of cucumber.
HALIBUT is a wholesome fish. It
should be middling size, thick and
white.
LOBSTERS, CRABS, PRAWNS
and SHRIMPS should be stiff, with
the tails pressed tightly against the
body. With lobsters, weight is a
great guide, as the heavier they are,
the better. If there is the least sign
of wateriness about a lobster, reject
it at once. j
;Fish Pudding
(Kate B. Vaughn) j
2 lbs. fish; 1 cupful milk; 1 ta-
blespoonful each of flour and j
Qrisco; 2 eggs; salt and pepper
.to taste; Viteaspoonful onion
juice; 1 tablespoonful Worces
tershire sauce.
Use left-over fish, or boil fresh fish
in bioling salted water until done;
break it into small pieces, and free
it from skin and bone. Blend Crisco
and flour in a saucepan over fire, add
milk and stir until boiling. Remove
from fire, add eggs well beaten, sea
soning, and mix well. Turn into
Criscoed baking dish, set the dish in
a pan of warm water, and bake In a
moderate oven for 30 minutes. Serve
with potato balls, chopped parsley,
and cream sauce, or a special sauce
made as follows:
Blend 3 tablespoonsful each or
Crisco and flour in a saucepan over
a fire, then add one slice of onion,
a little sliced carrot and celery, one
blade of mace, one bay leaf, one
sprig of parsley, and six whole white
peppers, and simmer for thirty min
utes. Strain, return to pan, add 'i
teaspoon fill of salt, one cupru! of
thick cream, heat, and it is ready to
serve.
SCHOOL NURSE TELLS WHAT TO
PUT UP FOR LUNCHES OF BOYS
AND GIRLS IN LOCAL SCHOOLS
PURPORTED WILL OF
AGED RECLUSE GIVES
ALL TO MYSTERY GIRL
BY ELLA BATES
School Nurse
The neglect of porper supervision
in the feeding of older children .is
responsible for many serious diseases
of early life and especially for many
disturbances of the nervous system
that are the most difficult to remedy.
The feeding of infants has become
an art, made possible by percentage
feeding of milk and other foods. In
case of older children this does not
occur. Medicine may be precrmed
but not food and "give the child nour
ishing food" disposes of the whole
question.
j The food habits of all children are
j fairly constant, either children take
sible to retain such foods in the diet
j that are agreeable to the child and
simply suDsiuuung outers for those
that should not be taken. If the-child
takes no milk or cereals it is practi
cally impossible to keep the 21
amount of food high enough for con
tinued gain.
How can you get a child to take
more than he wants? How may he
be persuaded to eat food that he dts
l'kes? The answers to these ques
tions are to find out the cases of his
small appetite, in measured feeding
and why he is prejudiced. Often the
small appetite Is the result of over
fatigue, irregular eating or too many
sweets, A child may rather play or
Is worried and unhappy.
With malnourished children we
find more instances of Inadequate
NEW YORK, Nov. 25. A pencill-'. enough, too little, or too much during
ed document, purporting to be at each 24 hours. His habits - become
cilice the will and the confession of so established that the amount of
- - - j iiiiu iiiuic iiiaLauicn ui luaucviuaic
Mrs. Margaret Easton, wealthy re- food taken will vary only a trifle breakfasts than of other meals some-
cluse, who died in squalor in Brook-j and so an account er rood taken for J times it is tea or coffee habit, some
1: n recently, reached the Brooklyn ! 48 hours shows qu4te accurately hit times it is sleeping in poorly ventl-s-urrogate's
court today in an envel-' daily food habits. Underweight chil- j jated rooms.
ope addressed ; by an anonymous ; dren invariably take too little food, j pew parents realize that the proper
sender. ;. j The interest in food during the war feeding of growing children must be
The document asked that all Mrs. created by the need for conservation, ! learned. More progress has been
isaston s money ana bank deposits, resulted in publication or mucit goon made in wise feeding of animals. Ex
- -i . . i- . . vr i iiiiii i . . . A . , r . . .1 . i . . . . ... : -
saw io luiai muie uiau aju,wu, ue material uu iuuu mue. a f;ruw nip
hoy or girl, according to body weight
poached or scrambled) or bacon, and
toast preferably made Trom oron
breads; butter, milk or cocoa, and
some kind of fruit, with the exception
of bananas, either cooked, dried or
raw.
Lunches should be appetizing, if
the child eats at home; cream soups
made from the vegetables or a good
meat -stock thickened with rice or
barley, milk, bread and butter, and
more fruit. Substantial and attrac
tive sandwiches may be taken to
school and eaten with sow r-.-dish
or milk, besides a simple des
sert. Dinners may consist of meat or
fish, but not fried, vegetables wey
cooked and served in an appetizing
way. Macaroni, rice, and sweety po
tatoes may be used but not with rt
white potato which should be bak
ed, mashed or boiled. Bread and
ter with simple desserts as puddings,
ice cream, etc. Milk may be served
every meal. Candy should only be
eaten as dessert after a good meal.
given to "my husband's daughter, Jo
sephine Johnson, who lives some- needs more than an adult of equal
where in Ohio, residence unknown.
"I was at out always with Jose-
weight. In fact a growing boy of I
needs a quarter again as much food
, FREE COOKBOOK COUPON
Sign name and complete atldress.and send or bring to Household
Editor, Bisbee Daily Review. Bisbee, Ariz.
Name ,
Address.- j.
Cii - -r
state.. : " :r,..7.:
TTUlk for INFANTS ai INVALIDS
ASK FOR
Horlick's
the Original
ForInfant,InTalidsndGrowingChndren Rich mfllc, malted grain extract In Powder
Tha Original Food-Drink For All Ages No Cooking Nourishing DigeatibU
Sae
9
-
I irruTT
phine," the document continues, "and . as an adult, while boys who are ac
my deceased husband willed her his j tive in athletics will use a great deal
money In 1911, and I tore up the will more. The amount of food is meas
and burned it up and I am sorry for : ured by the growth to be accomplish
all I did and said, but now I confess j ed, and energy to expended in exer
it. is all wrong, and there must be no I tise or play.
fussing over this will, for what 1 have j Keeping Food Record " '
done I have doner statistics show that in every case
r. ; ' ! ol malnutrition there Is nhderfooaing
NEGRO IS LYNCHED and in cases of ovtrv.etght there is
LITTLE ROCK, Ark., Nov. 25. overfeeding.
According to information received by There are, of course, other factors
the Arkansas Gazette here tonight,
Robert Hicks, a' negro about 25 years
old, was lynched Wednesday beside
the public highway four miles south
east of Lake Village because of a
note he wrote to a young white wo
but in all cashes of malnutrition one
must consider the food situation.
The preliminary step of a record of
food intage for 4S hours is impor
tant, as it shows how much food is
usually taken and also what foods
I the child likes or dislikes. It is pos-
periments have shown that wise feed
ing with poor food will bring better
results than the best of food given
without discretion.
What To Put In s-unches
Among the successful principles
that have been worked out for aal
mals and can with benefit be ap
plied to children are those of regular
ity, smatler and more rrequeui feed
ings, enough food but without wu
and the importance of finishing por
tions given. A great misfortune
comes to any child when he finds he
is being catered to. This fault nat
urally has more opportunity among
the families which have the greater
resources and results in an amazing
ly large percentage of malnutrition
among the children of the well-to-do.
A good nourishing breakfast tor
school children should consist
well cooked cereal, with sugar and
cream or milk. Egg (soft boiled.
MKsMarqBlake,
SUGGESTS
TVf Y own family is very fond of
French toast with jelly or
preserves for breakfast. I find it
is quickly and easily made by
breaking an egg into a bowl and
whipping it with a fork, then add
ing s.bout a half pint of Carnation
Milk, stirring until the egg and
railk are thoroughly mixed. Dip
the slices of bread into this and fry
in hot pan with butter.
They will cook to a deliciously
rich golden brown and should be
served while hot.
a aad md-
It you will (end me your
dress, I will mail you a
complete set of my Home
Cooking Lessons and a
book of 11C tested rtci
pes free. Address me
care th C mt a a.
Hon Milk Product a
C.. P. O. Bo 27.
Tucron, AiiionM.
as
TODAY'S
HI
IVI
MET
PI
IIP
lib
Leg Mutton, 20C
per lb -..Ja......
Leg Pork, OCp
per lb
Kansas Beef Roast, 1 C
per lb xOS
Hens, dressed, lp
per lb 00k-
Ducks, dressed, OO
per lb JOL
Meadow Gold Eggs,
strictly fresh, dozen
SATURDAY
IS ALWAYS
Candy Day
Home-Wade Taffy 25c :Li?
emmaauaBJI 1 1 1 I III U.J l Ll'WCTBWatLl'J Jfc' IL.'. jSl WP KaA
m
ra
10
z
-CC"0.-0.-0'-. -c.-c-.c-.c.--
it
Do
you serve
crisp fritters ?
i
i
)
Try Crisco in this recipe
ANCHOVY FRITTERS
Pound yolks of 2 hard cooked egg with
dozen bottled anchovies, 1 tcaspoonful capers,
4 tablespoonfuls Crisco and 4 tablcspoonfuls
Parmesan cheese. Rub all through fine wire
sieve and add yolk of one raw egg and 1 table
spoonful of bread crumbs. Season with pepper
and with salt if it is needed. Form into small balls,
roll first in bread crumbs, then in egg and again
in crumbs, and drop
into hot Crisco.
Serve on 'napkin
with grated Parme
san cheese.
THIS is another way of ask
ing, "Do you fry with
Crisco?"
The woman who uses Crisco for
deep frying, makes fritters,
doughnuts, and croquettes which
are as dry and tender and fluffy
inside their crisp, brown shells
as though they had been baked
in an oven.
RISCO
For Frying - For Sh ori en in (j
For Cake Making
ft
ft
ft
ft
365 different dinners In this hook. Send for it.
It gives you a complete dinner menu for every day of the
year 365n all and 615 original recipes; By Marion
Harris Neil, formerly cookery editor of the Ladies'
Home Journal. Illustrated and cloth hound.
Each copy costs 42c to print. You may
i i i: j
nave a copy ny scnumg coupon ana ,
lw in stamps.
IS
The Procter
& flamhle Co.,
Dept. of Home Eco
nomies, Cincinnati, Ohio.
Please send postpaid, "A CN
endir of Dinner." I enclose 10c
in stamps.
Tip),.M)j.:a.)0"-"0"--a
P. o..
Do vou use Cnrco now f
........ Stan